Seal the lamb seal on a well preheated griddle pan and finish in oven until medium cooked. Meanwhile bring the stock, lime zest and thyme to the boil, than simmer and whisk in the polenta, keep whisking to avoid lumps. Sauté the garlic and spinach in salted butter and season. On low heat infuse the rosemary in garlic butter than pour in the wine and simmer until thickened.
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